Classic Marinara Sauce No Oil Recipes

OIL-FREE SIMPLE MARINARA SAUCE RECIPE

Steps:

• Saute the onion and garlic in water until the onion is soft.
• Stir in the chopped tomatoes, tomato paste, herbs and bay leaf and allow everything to simmer until the fresh tomatoes cook down and the sauce thickens.
• Add salt and freshly ground black pepper to taste.
• Serve over warm pasta or zucchini noodles.

EASY MARINARA SAUCE (OIL-FREE, VEGAN)

Steps:

• Blend all ingredients, except for tomato paste and salt.
• Pour blended sauce in a pot and bring to a simmer.
• Stir in tomato paste.
• Let the sauce simmer on low for 20 minutes, stirring frequently.
• Add salt to taste.

VEGAN MARINARA SAUCE (NO OIL)

Steps:

• Place all ingredients in a large pot and simmer over medium to medium-high heat for 2-3 minutes.
• Reduce heat to low and cook for another 5-6 minutes, stirring occasionally.
• Serve over your favorite pasta or use for pizza sauce.

CLASSIC MARINARA SAUCE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

CLASSIC MARINARA SAUCE - NO OIL

Steps:

• In a dutch oven or large pot over medium high heat pour in a couple tablespoons of water and the minced garlic, saute just a minute or two , add more water to prevent sticking if needed - we don't want to burn the garlic. Add the rest of the ingredients and bring it to a boil, turn down the heat and simmer for about 30 minutes, stirring a couple times during the simmer.

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

OIL-FREE MARINARA SAUCE

Steps:

• Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe.
• Heat your nonstick pan on medium-low heat. When warm, add the white wine and garlic mixture (it will bubble quite a bit), then immediately add the tomato puree.
• Stir well, scraping any wine solids from the bottom of the pan. If using the fresh basil, gently bruise or tear it and then add it to the pan. Continue to simmer for about 15 to 20 minutes, stirring occasionally, until the tomatoes have thickened and turned a richer red color, and the garlic is softened.
• Remove the basil from the pan and discard, if using. Stir in the optional soy sauce if using, and season to taste with salt.

CLASSIC MARINARA SAUCE

Steps:

• In a large saucepan over medium heat, add oil and when hot, sauté onion until translucent, about 6 minutes. Add garlic and sauté for just 1 minute. Add wine, increase heat to medium-high and cook until liquid is almost evaporated, about 6 to 7 minutes. Add the remaining ingredients, cover and simmer for 1 hour.
• An hour later, uncover and remove sprigs; discard them. Using an immersion blender, process the sauce until smooth; taste and adjust if need it. Let it cook for another 15 minutes to give the sauce a chance to thicken. Makes 5 ½ to 6 cups.